• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.329-334
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• 2010

Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0~9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters ($L^*$, $a^*$, and $b^*$-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

• Elastomers and Composites
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• 제30권3호
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• pp.185-194
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• 1995

Membrane process has been employed to separate a specific substance from gas or liquid mixture, and treat wastewater. This is due to the fact that the substance of mixture can be permeated and separated selectively by membrane. Since Initial equipment and operation costs are not expensive, membrane process has been adopted in various fields such as petroleum Industry, chemistry, polymer, electronics, foods, biochemical industry and wastewater treatment. In this study, $CaCO_3$ particles impregnated in silicone rubber network were extracted by using supercritical carbon dioxide and pore distribution of silicone $rubber-CaCO_3$ was investigated with varying amount of extract. Silicone rubber has excellent mechanical properties such as heat-resistance, cold-resistance etc. and $CaCO_3$ has microporous structure. It is possible to make silicone $rubber-CaCO_3$ composite sheets via work-intensive kneading processes. In so doing $CaCO_3$ particles become distributed and impregnated in silicone rubber network. Supercritical carbon dioxide diffuse through composite sample, then sample is swollen. $CaCO_3$ in silicone rubber network Is dissolved in supercritical carbon dioxide, and its sites become pores. Pore distribution, pore shape and surface area are observed by SEM(scanning electron microscope) micrograph and BET surface area analyzer examination respectively. Pore characteristics of membrane suggest the possibilities that the membrane can be used for process of mixture separation and wastewater treatment.

• 한국포장학회지
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• 제28권2호
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• pp.89-95
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• 2022

The goal of this study was to evaluate the effect of spent coffee grounds (SCG) biofiller on the morphological, thermal, mechanical and hydrolytic degradation characteristics of poly(lactic acid) (PLA) based biocomposites. The PLA-based biocomposite films were fabricated by using a high-viscosity kneading and hot-pressing machine. The PLA/SCG biocomposites were analyzed with SEM, DSC, TGA, UTM and hydrolytic degradation test. Aggregation in the PLA matrix is a result of increasing SCG concentrations. In the thermal properties, it was described that the cold crystallization temperature (T_cc) decreased as SCG was added to PLA. When SCG was incorporated to PLA, the degradation onset temperature (T_onset) revealed a diminish. The elastic modulus increased while tensile strength of PLA diminished as SCG was applied. Through hydrolysis analysis, the decomposition of PLA was accelerated with the addition of SCG. This research confirmed the possibility of devloping an eco-friendly packaging material with high degradability as SCG hasten the breakdown of PLA.

• 한국식품조리과학회지
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• 제32권5호
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• pp.559-566
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• 2016

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.

• E2M - 전기 전자와 첨단 소재
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• 제10권5호
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• pp.440-446
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• 1997

This research has been performed for the fabrication of high quality ferrite plastic magnet. The magnetic properties of S $r_{5.9}$F $e_2$ $O_3$ ferrite bonded magnets by injection moulding with a variety of applied magnetic field were investigated. 0.3wt% CaCO3, 0.2wt% $SiO_2$, 0.5wt% $Al_2$ $O_3$and 0.5wt% N $a_2$ $SiO_3$are added in order to improve the magnetic properties of Sr-ferrite plastic magnets during the powder fabrication. For carbon coating on chemical compound specimen, 5wt% polyvinyl alcohol is added, and then calcinated under $N_2$ environment of 12$25^{\circ}C$. The particle size is distributed from 0.9~1.2${\mu}{\textrm}{m}$ which approximates to the single domain. The obtained Sr ferrite powder is well mixed with silane coupling and calcium stearate of 1wt%. Nest, the specimen is pelleted after kneading each of them with polyamidel2 as a binder. When the temperature of injection and mould were 25$0^{\circ}C$ and 8$0^{\circ}C$ respectively at injection pressure of 200kgf/$\textrm{cm}^2$, the degree of orientation was 85.3% under the applied magnetic field of 12kOe. As the results, when the packing density of Sr ferrite powder was 90wt%, the magnetic properties of Sr ferrite bonded magnet were follows : $_{B}$ $H_{c}$=2.41kOe, Br=3.1kG, (BH)$_{max}$=2.21MgOe. Especially, the Sr-ferrite bonded magnet with 10wt% N $d_2$F $e_{14}$B additive were as follows : $_{B}$ $H_{c}$=2.57kOe, Br=3.14kG and (BH)$_{max}$=2.39MGOe.GOe.GOe.GOe.e.

• 한국식품과학회지
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• 제36권1호
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• 대한한의학원전학회지
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• 제23권6호
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• pp.97-108
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• 2010

Salt is a vital inorganic substance to human body and is seasoning in food. It is an absolute alternating factor on fermented food. What's more, in the oriental medicine, it is widely used to raise the pharmacological effect as a component of a prescription when processing a medicine, and when taking the medicine. Though, Importance of salt is often unaware and it is not used in the right way. focusing on "東醫寶鑑 內景篇 Donguibogam-Naegyeong" I categorized the methods of salt's prescription, dose, processing, seasoning, etc. The contents were compared and studied as well. When salt is used as a medicine, It is used as a main medicine, complimentary(aid) medicine, Jjim-Jil(hot towel or bath etc), vomiting medicine and gargling water. when taking the salt water with other medicine, depending on the type of the medicine, boiled salt water, warm alcohol or salt water, mixing powder medicine with salt water etc The methods are diverse. The reason to process medicine with salt or salt water is to bring the pharmacological Qi(energy) down to increase remedial value. When processing a medicine, kneading dough with salt water and the case using food ingredient as medicine salt was used as seasoning. Kneaded mud with salt were used to cover medicine or on the outer surface. This proves that it prevents the dryness and helps the medicine cooked even. Like this, salt is vital and highly-valued medicine in the oriental medicine. learning the right method of using salt and if it were used properly It is considered that it would increase the Pharmacological effect.

• 대한지역사회작업치료학회지
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• 제1권1호
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• pp.41-47
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• 2011

목적 : 본 연구는 수예공작 프로그램을 이용하여 자폐아동과 지적장애아동의 시지각 효과를 비교함으로써 그 필요성을 밝히고자 한다. 연구방법 : 선정기준에 따라 자폐아동 10명, 지적장애 아동 10명을 선별한 후 시지각 프로그램을 적용하였다. 사용된 수예공작 프로그램은 수예공작을 치료로 적용하고 있거나 적용한 경험이 있는 전문가에 의해 의뢰되고 만들어졌다. 항목에 들어가는 것은 도예작업, 모빌공예작업, 밀가루 반죽작업, 지점토작업, 골판지공예작업, 칼라믹스작업이 선택되었다. 이 프로그램은 4주 동안 일주일에 두 번 적용하였고, 치료 전후의 효과를 확인하기 위해 MVPT-3를 사용하였다. 결과 : 첫째, 수예공작 프로그램이 자폐아동과 지적장애아동 모두 효과가 있었다. 둘째, 수예공작 프로그램 적용 후 각각을 비교하였을 때, 지적장애아동에게 더 높은 효과가 있었다. 결론 : 수예공작 프로그램이 자폐아동과 지적장애아동의 시지각 기능 발달에 영향을 미친다는 것을 알 수 있었다.

• 한국결정성장학회지
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• 제26권4호
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• pp.150-154
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• 2016

$K_2Ti_6O_{13}$ 휘스커를 합성하는 방법은 고상법, 수열합성법, 소성법, 융제법, 서냉법, 용융법, KDC법, 졸-겔법 등이 있다. 융제법을 이용하여 $K_2Ti_6O_{13}$을 합성하는 연구를 진행하였다. 칼륨 전구체의 종류와 반응온도와 시간을 조절하여 합성 된 $K_2Ti_6O_{13}$의 입자크기와 분포를 제어하였고, 합성된 $K_2Ti_6O_{13}$의 평균입자 크기는 $500nm{\sim}2{\mu}m$였다. KOH와 $TiO_2$의 비율, pH(KOH 첨가량), 반응온도와 반응시간 등의 공정변수에 대해 연구를 진행하였다. 합성된 $K_2Ti_6O_{13}$은 X-선 회절분석기와 전계방사 주사전자현미경을 이용하여 특성평가를 실시하였다.

• 대한간호학회지
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• 제30권2호
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• pp.488-497
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• 2000

The purpose of this study was to explore the effect of a postpartum massage program on stress response in the Cesarean section mothers. The study focused on evaluating the effect of postpartum massage program on mood, anxiety, skin temperature and concentration of saliva and breast milk immunoglobulin A in the Cesarean section mothers. This study was designed as a nonequivalent control group pretest-posttest quasi-experimental study. Twenty-eight Cesarean section mothers were selected as experimental group, whereas twenty- seven were control group. The postpartum massage program consisted of 20 minutes of warm-up, massage and ending phases and used once a day. During each program, there were 4 minutes of warm-up, 14 minutes of massage on back, axillary and breasts, and 2 minutes of ending. Massage were used for the experimental group by the same investigator 20 times per minute. The massage technique used were efflurage, petrissage, accupressure, kneading and vibration. Skin temperature was monitored with YSI Tele-thermometer(Simpson electric Co., USA) before and after massage program. The concentration of immunoglobulin A in saliva and breast milk was analyzed by immunoturbididimeter assay(Cobas INTEGRA, Swiss) before and after massage program. Also at this time mood and anxiety were measured by self-report. The data were analyzed using SPSS version 7.5 and hypothesis was tested with ANCOVA analysis and Pearson coefficient correlation. The results were as follows : 1) Score of mood increased significantly after use of postpartum massage program. 2) Level of anxiety decreased significantly after use of postpartum massage program. 3) Skin temperature increased significantly after use of postpartum massage program. 4) Concentration of saliva immunoglobulin A increased significantly after use of postpartum massage program. 5) Concentration of breast milk immunoglobulin A did not change significantly after use of postpartum massage program. 6) After use of postpartum massage program, there was significant correlation between psychological stress response and physiological stress response.The results suggest that postpartum massage program can be effective nursing intervention to reduce stress response in the postpartum mothers under stress.